The Ultimate Baked Easter Ham
A slow-roasted, juicy centerpiece with a sweet and tangy brown sugar, honey, and pineapple glaze
Why a Fresh Ham is the Perfect Easter Centerpiece
While many Easter ham recipes start with a pre-cooked ham, nothing compares to the flavor and texture of a ham that’s baked from scratch. A fresh, uncooked ham allows you to control the seasoning, moisture, and depth of flavor from start to finish. This version features a rich, caramelized glaze made with brown sugar, honey, and pineapple, complementing the natural savoriness of the pork with just the right balance of sweetness and tang.
Cooking an uncooked ham requires a little more time and care, but the results are worth every moment. The meat turns out incredibly tender, juicy, and infused with flavors from the slow roasting process. If you want to elevate your Easter feast with a true homemade masterpiece, this is the recipe for you!
Selecting the Best Fresh Ham
Before start the recipe, let’s talk about choosing the right ham. Unlike pre-cooked city hams, a fresh ham is raw pork from the hind leg that requires slow roasting to become fork-tender and flavorful.
Bone-In vs. Boneless
- Bone-In Ham: The best option for superior juiciness and flavor. Plus, you can use the bone for soups or stews later.
- Boneless Ham: Easier to carve but may be slightly less moist than bone-in.
Skin-On vs. Skinless
- Skin-On Ham: Highly recommended! The skin helps retain moisture during roasting and crisps up beautifully.
- Skinless Ham: Will still be delicious, but you’ll miss out on that crispy, golden exterior.
Best Size for a Holiday Ham
- An 8 to 12-pound bone-in ham is ideal for feeding 8-12 people with leftovers.
- For a smaller gathering, a 5-7 pound ham works well, though roasting times will be shorter.
Essential Tools for Roasting a Fresh Ham
To ensure even cooking and the best texture, you’ll need:
✔️ Roasting Pan with a Rack – Elevates the ham so it roasts evenly.
✔️ Meat Thermometer – Essential for perfect doneness (pork should reach 145°F).
✔️ Basting Brush or Spoon – Helps apply layers of flavorful glaze.
✔️ Sharp Knife – For scoring the skin and making slicing easier.
✔️ Aluminum Foil – Prevents drying out during the long roasting process.
The Secret to a Perfectly Glazed Ham
The glaze is what takes this ham to the next level, creating that gorgeous sticky, caramelized coating. Our glaze combines:
✔️ Brown sugar – Deep molasses flavor for richness.
✔️ Honey – Floral sweetness that helps create a glossy finish.
✔️ Pineapple juice – Adds brightness and acidity to cut through the fat.
✔️ Dijon mustard – A tangy contrast that enhances the sweetness.
✔️ Apple cider vinegar – Balances flavors and keeps the glaze from being too sweet.
✔️ Cloves & cinnamon – Warm spices that bring depth to every bite.
This glaze transforms the ham into a holiday-worthy masterpiece, locking in moisture while delivering an irresistible balance of sweet, tangy, and savory flavors.
How to Make the Best Baked Easter Ham (From Scratch!)
Ingredients:
For the Ham:
- 1 bone-in fresh ham (8-12 lbs), skin on
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon ground cloves
- 2 cups chicken broth or water (for roasting)
For the Glaze:
- 1 cup brown sugar
- ½ cup honey
- ½ cup pineapple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Step-by-Step Instructions
1. Prepare the Ham
- Remove the ham from the refrigerator 1-2 hours before cooking to let it come to room temperature. This ensures even cooking.
- Preheat your oven to 325°F (163°C).
- Pat the ham dry with paper towels.
2. Score the Skin for Maximum Flavor
- Using a sharp knife, score the ham’s skin and fat in a diamond pattern, making shallow cuts (about ¼ inch deep). This allows the seasoning and glaze to penetrate the meat.
3. Season the Ham
- In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, and ground cloves.
- Rub the seasoning mixture all over the ham, making sure to get into the scored cuts.
4. Slow-Roast the Ham
- Place the ham skin-side up on a roasting rack in a large pan. Pour 2 cups of chicken broth or water into the bottom of the pan (this keeps the ham moist).
- Cover loosely with foil and roast for 18-20 minutes per pound (about 3.5-4.5 hours for a 10-lb ham), until the internal temperature reaches 130°F (54°C).
5. Make the Glaze
- While the ham is roasting, combine brown sugar, honey, pineapple juice, Dijon mustard, apple cider vinegar, cinnamon, and cloves in a saucepan.
- Simmer over medium heat for 5-7 minutes until thickened. Remove from heat.
6. Glaze & Finish Roasting
- Once the ham reaches 130°F, remove the foil and brush the ham generously with the glaze.
- Increase the oven temperature to 425°F (218°C).
- Return the ham to the oven, uncovered, and continue roasting for 30-45 minutes, basting every 10 minutes, until the glaze is bubbling and caramelized.
- The ham is done when it reaches an internal temperature of 145°F (63°C).
7. Rest & Serve
- Remove the ham from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before slicing.
- Serve with any extra glaze from the pan spooned over the top.
Pro Tips for the Juiciest Ham
✔️ Let it Rest – Resting allows juices to redistribute, making every slice tender.
✔️ Baste Frequently – More glaze = more flavor and caramelization!
✔️ Use a Meat Thermometer – Prevents overcooking and keeps the ham juicy.
✔️ Save the Bone – Perfect for making ham stock, soups, or bean dishes later.
Serving Suggestions for Your Easter Ham
Pair your ham with these classic Easter side dishes:
🥔 Scalloped Potatoes – Creamy, cheesy perfection.
🥕 Maple Roasted Carrots – A sweet and savory balance.
🌽 Buttery Cornbread – A soft and delicious complement.
🥗 Spring Pea Salad – Light and refreshing.
Storing & Reheating Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Wrap slices tightly and freeze for up to 3 months.
- Reheat: Warm in a 325°F oven, covered, for 10-15 minutes, or microwave individual slices.
Final Thoughts
Cooking a ham from scratch is an Easter tradition worth embracing. This slow-roasted, beautifully glazed ham delivers unmatched tenderness and flavor, making it the ultimate holiday centerpiece.
The Ultimate Baked Easter Ham
Equipment
- Roasting Pan with a Rack – Elevates the ham so it roasts evenly.
- Meat Thermometer – Essential for perfect doneness (pork should reach 145°F).
- Basting Brush or Spoon – Helps apply layers of flavorful glaze.
- Sharp Knife – For scoring the skin and making slicing easier.
- Aluminum Foil – Prevents drying out during the long roasting process.
Ingredients
How to Make the Best Baked Easter Ham (From Scratch!)
Ingredients:
For the Ham:
- 1 bone-in fresh ham 8-12 lbs, skin on
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon ground cloves
- 2 cups chicken broth or water for roasting
For the Glaze:
- 1 cup brown sugar
- ½ cup honey
- ½ cup pineapple juice
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Instructions
Step-by-Step Instructions
Prepare the Ham
- Remove the ham from the refrigerator 1-2 hours before cooking to let it come to room temperature. This ensures even cooking.
- Preheat your oven to 325°F (163°C).
- Pat the ham dry with paper towels.
- Score the Skin for Maximum Flavor
- Using a sharp knife, score the ham’s skin and fat in a diamond pattern, making shallow cuts (about ¼ inch deep). This allows the seasoning and glaze to penetrate the meat.
Season the Ham
- In a small bowl, mix kosher salt, black pepper, garlic powder, paprika, and ground cloves.
- Rub the seasoning mixture all over the ham, making sure to get into the scored cuts.
Slow-Roast the Ham
- Place the ham skin-side up on a roasting rack in a large pan. Pour 2 cups of chicken broth or water into the bottom of the pan (this keeps the ham moist).
- Cover loosely with foil and roast for 18-20 minutes per pound (about 3.5-4.5 hours for a 10-lb ham), until the internal temperature reaches 130°F (54°C).
Make the Glaze
- While the ham is roasting, combine brown sugar, honey, pineapple juice, Dijon mustard, apple cider vinegar, cinnamon, and cloves in a saucepan.
- Simmer over medium heat for 5-7 minutes until thickened. Remove from heat.
Glaze & Finish Roasting
- Once the ham reaches 130°F, remove the foil and brush the ham generously with the glaze.
- Increase the oven temperature to 425°F (218°C).
- Return the ham to the oven, uncovered, and continue roasting for 30-45 minutes, basting every 10 minutes, until the glaze is bubbling and caramelized.
- The ham is done when it reaches an internal temperature of 145°F (63°C).
Rest & Serve
- Remove the ham from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before slicing.
- Serve with any extra glaze from the pan spooned over the top.
Notes
✔️ Baste Frequently – More glaze = more flavor and caramelization!
✔️ Use a Meat Thermometer – Prevents overcooking and keeps the ham juicy.
✔️ Save the Bone – Perfect for making ham stock, soups, or bean dishes later. Serving Suggestions for Your Easter Ham Pair your ham with these classic Easter side dishes:
🥔 Scalloped Potatoes – Creamy, cheesy perfection.
🥕 Maple Roasted Carrots – A sweet and savory balance.
🌽 Buttery Cornbread – A soft and delicious complement.
🥗 Spring Pea Salad – Light and refreshing. Storing & Reheating Leftovers Refrigerate: Store leftovers in an airtight container for up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 3 months.
Reheat: Warm in a 325°F oven, covered, for 10-15 minutes, or microwave individual slices.
Made this ham for Easter 2025 and it was amazing! The rub and glaze created a beautiful color on the final presentation. The taste was restaurant quality. I will be making this for years to come, thanks so much for this recipe!